Spaghetti Squash

I am attempting to come up with frugal meal ideas on the heels of the new $4 fast food meal ads that have been going around; to try to prove a point that you can eat so much better with $4 or less! I don't have the exact breakdown to this; however the ingredients are super simple: medium spaghetti squash (less than $2; in season), lentil sprouts (sprouted in my kitchen) & 2 T parm cheese. You do the math! lol I did add a bit of butter to it as well; about 1T.

Below is the yummy picture. Did not do anything special; cooked the squash & then mixed everything together.

Delicioso!

xo,
Nancy

Paleo pumpkin cupcakes

This isn't my recipe....I got it (http://mywholefoodlife.com/2014/09/07/paleo-pumpkin-pie-cupcakes/) and made them tonight....without the topping since not a real fan of frosting. My husband wasn't too keen on the idea and typically I don't go overly crazy when it comes to pumpkin; however the driving force behind making these tonight was due to having two roped bananas ready and willing to be whipped up into something yummy!

After baking, they cooked for about 20-30 mins, then I popped them in the fridge for a while...then finally removed from the cupcake pan. They. Were. Wet. Moist if you will. The liner was drenched. 

Despite the soggy cupcake liner, the cupcakes were actually quite delicious. Will have to add the nutritional information to this blog tomorrow. 

Glad I could share! 

Enjoy, 

Nancy

Xo

I Don't Belong

"I don't belong" I've been feeling this more lately. I feel like I was meant for another time, one before all the political restrictions, consumerism and the technology takeover....I feel like I was meant to live a simpler, self sufficient life. I feel suffocated by modern life....I don't expect a whole lot of people to understand....and that's okay.

Xo, 

Nancy

Today I feel

like I don't fit in with the norms of society. *sigh*

xo,
Nancy

Super Easy Butternut Squash Soup

I am not a huge fan of fall/winter/cold weather; however these seasons do have their perks....squashes are in season!!!! I found them for less than $2ea at BJs this past weekend! :) I am a HUGE fan of butternut squash soup...and below is how I make it! 

Butternut Squash Soup

garlic & onion powder to taste
1 T olive oil
salt, pepper, crushed red peppers & sage to taste
1 medium size butternut squash soup
3 cups of water (yes! To cut calories & sodium, I just use water!)
parm cheese for garnish

I before I start, I peel & chop my squash & then run it through my juicer (most recipes have you doing this after it's cooked & in the blender while it's hot...well, I know me & this probably wouldn't end pretty!). 

I then saute garlic & onion (I use the powder bc I don't always have the actual items on hand) in the oil for about 3 mins. I then add the rest of the ingredients (except for the cheese). At this point, I combine both the squash juice & the pulp in the pot. Bring to a boil, then cover & simmer for 20 mins.

Garnish with parm cheese & more sage if desired. This recipe made enough for me to last 3 meals!

Below you'll find the nutritional value of the 1/3 of this recipe. Enjoy!

Nutrition Facts

Serving Size 394 g

Amount Per Serving

Calories  140 Calories from Fat  63

% Daily Value*

Total Fat  7.0g 11%

Saturated Fat  2.1g 10%

Trans Fat  0.0g

Cholesterol  7mg 2%

Sodium  294mg 12%

Potassium  524mg 15%

Total Carbohydrates  18.1g 6%

Dietary Fiber  3.2g 13%

Sugars  3.4g

Protein  4.7g

Vitamin A 304% • Vitamin C 50% Calcium 16% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in cholesterol
• High in calcium
• High in phosphorus
• High in potassium
• Very high in vitamin A
• Very high in vitamin C

xo,
Nancy

4-Ingredient Peanut Butter Deliciousness

Attempting to save for a house, I have been trying to make as much as I can at home (because of the obvious savings & healthier options!) While at Aldi this past week, my husband went to grab a box of peanut butter chocolate granola bars & then put it back on the shelf. Why?! He remembered that they didn't taste all that great. "No worries! I'll make you some!" I said...and that I did!!!

So, I did find a recipe (here) & I modified it a bit. After they were done, I managed to make 12 bars & individually wrapped them in aluminium! Best of all, husband said they tasted BETTER than the Aldi ones!!!! 

Ingredients:

1/2 c honey (or similar)

1 c peanut butter (or similar)

2 1/2 c rolled oats

1 c dark chocolate chips

Warm up honey & peanut butter over the stove until smooth, add the oats & mix until coated. Take an 8x8 pan (mine was a 7.5x7.5) dish & line with foil or wax paper. Push the mixture in the pan & spread evenly (I took an extra sheet of wax paper, put on top & pushed down) & refrigerate for a bit. 

Then, melt chocolate & spread evenly on top & put back in the fridge until cool. 

Enjoy!

xo,

Nancy

Juicing Journey Testimony

Ever since I finally committed to a healthier lifestyle, I knew that I was going to use foods to help heal any current & future health problems I may have. To me, a good portion of our health care system is a joke; attempting to put a band-aid over the problem with medication. 

In January, I noticed a change in my bowel movements (I know, not the best topic, but listen! lol). I was very regular & then it just got sporadic. At this time, I will admit, although still following a healthy diet, I still felt like I could have done a lot better. Reluctantly, I went to the Dr. in March who told me to add more fiber to my diet. I though, "Okay...she's not trying to fix this with mediation, that's a good start" 

I went, for the next month, upped my fiber & had blood tests done as well (just for routine). My movements were okay. I was still missing days, but whatever, I read that happens. I reported back with better news with my Dr. at my follow up visit in April.

After reviewing my blood work, I was officially diagnosed with anemia (which I could have told her that). With that said, she wanted me to see a gastro (this is going to be fun!) to see if he can determine what's going on (her theory was I was losing blood through my stool; however never really ran tests for that). Whatever, I humored her & I took the info for the gastro.

Before my gastro appt, I had made an appt with a nutritionist, just to make sure I was on point. This entire journey & I never talked with a Dr. before starting. Amazingly, the nutritionist thought I was doing well & even was currently eating a lot of foods she had on display. She gave me a handful of recipes & I was happy with myself.

Fast forward to my gastro appt. I knew this wasn't going to end well. I met with the Dr for 5 minutes who quickly determined he wanted to preform a colonoscopy & endoscopy (ea procedure $10K!!!!) on the same day the following week. Oddly enough, the same day of the appt, I had started my juicing regime (now currently on Day 11). 

I made the appt & ordered the prep kit. Appt was on a Monday & I was on the phone with the gastro Dr Wednesday morning cancelling it. It didn't feel right. So far, it was the best decision I've made. 

I had made the decision Tuesday night laying in bed. I realized that since juicing (and at this point, it had only been 2 full days), I had gone to the bathroom 4 times (and continue to do so til today). The low iron feeling that I normally get (I literally can sense it!) gone! I was able to donate plasma just yesterday with my hematocrit being on point at a 38! It has also been over a week since I took myself off Naproxen (which was for my knee)

Real food will heal you, you just have to allow it to do so! I have more energy & I feel more relaxed in the evenings. I sleep a lot better & I get the "you're glowing" compliments. I have juiced before in the past, but I think this time was def eye opening because I feel like I have totally dodged a bullet with this one.

Let's do this!

Nancy
xo

Meal Prep - Stir Fry

I realized yesterday, as I wandered aimlessly in Aldi, that I over-shop for groceries. I hesitate to spend $50 on myself for hair/mani/pedi/clothes, but won't blink on eye for groceries. In fact, I got teased by my husband last weekend about this! (Still unsure how I feel about that! lol) but since the beginning of my journey, I have realized that clean eating is a top priority for me (mani/pedis, although nice, not a top priority). However, overspending can hurt you! :( So, after being on this journey for 3 1/2 yrs, for the first time EVER I will plan my meals, use what I have, only going to the store once a week, double up on recipes. Here goes nothing! I guess you can say I started today with my stir fried dinner, where I made a double batch & have leftovers (and left over rice) for lunch & rice for whatevs. Below is the recipe I used! This will make approx 7 c of food! :)

Ingredients

3 c of cooked brown rice (I made 4 c, only used 3 & now I have 1 c ready for another meal!)

2 medium carrots, grated, shredded (I tossed mine in my Ninja)

1 can of sweet peas

4 eggs, scrambled 

2 T of soy sauce

I have a huge pan, so I was able to cook the veggies on one end & the eggs on the other. Once eggs are cooked, I combined them with the veggies, added the rice & soy sauce. I cooked for a little bit longer & viola! Done!

Below is the nutritional information based on 1 cup of this deliciousness!

Nutrition Facts

Serving Size 189 g

Amount Per Serving

Calories  390 Calories from Fat  44

% Daily Value*

Total Fat  4.9g 8%

Saturated Fat  1.3g 6%

Trans Fat  0.0g

Cholesterol  94mg 31%

Sodium  311mg 13%

Potassium  466mg 13%

Total Carbohydrates  73.1g 24%

Dietary Fiber  6.3g 25%

Sugars  4.6g

Protein  13.0g

Vitamin A 70% • Vitamin C 42% Calcium 6% • Iron 16%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• Very high in manganese
• High in vitamin A
• High in vitamin C

Enjoy!

Nancy,

xo

Homemade Granola - 103 calories per serving

I wanted to take a shot at making granola since I wanted to use granola for my Greek yogurt (but refused to pay the store price for it). This is what I came up with after browsing a hand full of recipes & doing my own "thing" This recipe makes a quart (or 16-1/4 c servings)

 Ingredients:

2 1/2 c rolled oats
1/2 T cinnamon
1/2 c nuts (I used almonds I ran through my Ninja)
1/4 c dried fruit (I used raisins)
3 T sweetener (I used agave)
1/2 t vanilla
1/4 c unsweetened coconut flakes
2 T hemp seeds
1 T chia seeds

Preheat oven to 300 degree F. Mix all the ingredients together until fully incorporated. I lined a cake dish with parchment paper & spread the mixture evenly. I toasted it for 30 minutes, mixing it up every 10 minutes. 

Below you'll find the nutritional information based on one 1/4 c serving...which is the perfect amount of topping for your Greek yogurt! :)

Nutrition Facts

Serving Size 26 g

Amount Per Serving

Calories  103 Calories from Fat  35

% Daily Value*

Total Fat  3.9g 6%

Saturated Fat  1.2g 6%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  2mg 0%

Potassium  98mg 3%

Total Carbohydrates  14.9g 5%

Dietary Fiber  2.3g 9%

Sugars  4.7g

Protein  2.9g

Vitamin A 0% • Vitamin C 0% Calcium 2% • Iron 5%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• Very low in sodium
• Very high in manganese

Bad points

• High in sugar
• Contains alcohol

Soooo yummy!

Enjoy!

Nancy,

xo

Homemade Puerto Rican Coconut Pudding - Tembleque

Like a lot of my fellow Ricans, I have grown up with tembleque "from the box", the good ol' "pour powder & add milk to a pot, stir & bring to a boil" type technique. But after a recent trip to Cozumel, Mexico, we spent the day at Sky Reef (which is truly an amazing place; snorkeling, massages, drinks & lunch right on the reef!), had lunch there & eventually ordered dessert; coconut pudding. 

Upon coming back from vacation, I vowed to FINALLY make my beloved "tembleque" from scratch & added a slight twist of my own. 

Ingredients:

4 c of coconut milk
1/2 c sugar
1/2 c cornstarch
1/2 c unsweetened coconut flakes

Heat 3 cups of coconut milk in a pan (don't bring to a boil, just get it hot). While that's going, take the 1 c of coconut milk & mix in the sugar & cornstarch until there are no lumps. Once that's done & milk in the pot is hot (borderline to a boil), add the 1 c mixture & stir until it thickens (it took mine about a minute to thicken up). Once it thickens, mix in the coconut flakes. Once everything is incorporated, pour into 8-1/2 c ramekins or into a dish to chill in the fridge. Garnish with cinnamon. 

Below is the info based on 1-1/2 c serving. 

Nutrition Facts

Serving Size 146 g

Amount Per Serving

Calories  388 Calories from Fat  284

% Daily Value*

Total Fat  31.6g 49%

Saturated Fat  27.9g 139%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  19mg 1%

Potassium  316mg 9%

Total Carbohydrates  27.9g 9%

Dietary Fiber  3.7g 15%

Sugars  16.5g

Protein  2.8g

Vitamin A 0% • Vitamin C 6% Calcium 2% • Iron 12%

Nutrition Grade C

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• Very low in sodium

Bad points

• Very high in saturated fat
• High in sugar

Enjoy!

Nancy,

xo